Chapter 5: Squid and Prawns


Squid, otherwise known as Calamari, comes in many species. The main species processed at United Fisheries is called Arrow squid or Nototodarus sloanii. It can be caught in the EEZ waters around New Zealand all year round. Squid is actually classified as a mollusc and therefore has no internal bones. The average weight range of squid is between 100g – 1200g and mature females are heavier than males.

SquidMost parts of the squid can be used in cooking. The body or the “tube” is often cut into rings and served as Calamari rings. The tentacles are a delicacy. Even the squid ink can be used in cooking to give colour to sauces.

Squid has a very subtle and non-fishy taste. It is more well known for its dense texture and when it is over-cooked it will turn rubbery. It only needs light cooking in order to be tender.


A huge number of prawn species exist. Prawns, such as the Jacknife prawn and the Royal Red prawn can be caught around New Zealand. Other prawn species like the Australian King prawn or Pink or Black Tiger prawns have to be imported. They can be bought whole, as cutlets or peeled and may or may not be cooked. Cooking often turns prawns darker in colour.
Prawns are also called shrimp but only tend to be referred to as shrimp when they are small and already cooked.


Squid and Prawn Recipes

Chilli Ginger Squid

Honey Mustard Prawns

Kalamari Patty Burgers

Savoury Stuffed Squid Tubes

Shrimp Cocktail with Avocado Sauce

Other pages related to:

Seafood Recipes